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Topic History of: Smoked Cheese
Max. showing the last 6 posts - (Last post first)
Author Message
ClayQ GirlyEgg,
I use Wicked Good briquettes, you can light up used lump- it will start and burn better than fresh
lump. If you have a chimney start the lump in it and just dump it on the empty egg grate and
arrange in the center, lay in your smokin wood and your ready after the heavy smoke dies down.
Gouda is a semi soft cheese so watch the dome temp. I use a tray of ice under the grid that has the
cheese so the cheese will not warm up.
I smoke/roast nuts at 300-325 dome indirect, way too hot for cheese.
Good luck!
GirlyEgg BENTE,
muchos gracias!
BENTE GirlyEgg,
i ended up with my briquets because i'm stupid!! i went to HD eariler this summer and bought one
of those bags of briquets for $2.99 and did not know they were briquetts until i got home.
and i'm sorry i cannot answer any of your other questions. i smoked a block of cheese last
night and my egg never got over 80 degrees.it was not very hard but i would recomend looking over This Method that the naked whiz has on his site it may help you a little more i also got a email that i will
forward to you about smoking cheese.


happy eggin
tb
GirlyEgg BENTE,
Since it's a \"cheesy\" weekend as someone mentioned, I have a hunk-a-gouda waitin' to be
smoked... So, where do I get the briquets? What if I don't have torch to light? will a minimal
amount of charcoal at bottom and a \"pinch\" of starter work... just to get the coals going?

Also, can I put on some almonds at the same time or are almonds a whole other process?
Car Wash Mike Tom, that looks direct on a raised grid with no ice. Is that correct? Must be a cheesy weekend. I
plan on doing a bunch as well.

Mike
BENTE tjv,
ok that's what i will do


happy eggin
tb